Incredibly this recipe is over 2000 years old, but really is a just a standard custard. Its ancient name is tyropatinum, which apparently translates as 'a kind of souflee' but i dont find this dish at all like a souflee. I made this last night after dinner...its great winter fare. I cook this when I have extra milk left in the fridge nudging the expiry date. This is another fabulous recipe from my favourite cookbook by Jill Dupleix "Old Food".500ml milk, warmed in a saucepan with 100gms of wild honey.
Allow to cool for 10 mins.
Whisk 5 whole eggs is a metal bowl.
Strain cooled honey and milk mixture into eggs, whisking further.
Pour combined mixture into an earthenware dish.
Bake of 30-40 minutes in a 160 degree oven.
Use a bain marie for extra specialness. It IS worth it!
Oh, and add ground black pepper on top. It sounds bizarre but balances the sweetness of the honey.
I use Tasmanian leatherwood honey which has a strong, dark and intense flavour that infuses nicely through the custard.My youngest daughter likes it cold for breakfast!
This sounds fabulous! Thank you. Will make this very soon.
ReplyDeleteYour daughter sure looks happy! :)
And I hope your back is improving rapidly.
glad to find its the recipe thats old and not the food! looks delicious! will definitely give that a go.ta
ReplyDeleteHi Jen
ReplyDeletethis yummy custard reminds me of the savoury custards in Japan made with stock instead of milk and served as a dinner dish, sometimes you find a mushroom hidden inside...
How is the back? improving I hope...
Happy days
She looks overhappy with her custard- one for chef Inaki I reckon!
ReplyDeleteThanks all, yes back improving slowly! I'm able to do short walks on flat terrain. thats definitely encouraging. And my oseopath has cleared a few basic yoga poses as not only OK, but beneficial!
ReplyDelete